Crusty bread and toasty soup sound like the perfect combo to me during November! This is one of my all time favorite soup recipes from Giada De Laurentiis. It’s super simple and so yummy!!
Lentil Soup
2016-11-05 21:10:28
Yields 6
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
- 2 tablespoons olive oil, plus extra for drizzling
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 garlic cloves, chopped
- Salt and freshly ground black pepper
- 1 (14 1/2-ounce) can diced tomatoes
- 1 pound lentils (approximately 1 1/4 cups)
- 11 cups low-salt chicken broth
- 4 to 6 fresh thyme sprigs
- 2/3 c dried elbow pasta
- 1 cup shredded Parmesan
Instructions
- Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
- Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
- Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.
Carly Brannon https://www.carlybrannon.com/
photo credit: Cut Out & Keep
Don’t forget the bread! The bakery at Whole Foods bakes fresh bread daily and a little known secret is that you can take any loaf you’d like and ask them to slice it up for you! To make it warm, just toss it in the oven for a few minutes at 375 degrees and the outside will get a nice crunch to it while the inside will get hot and delicious, perfect for slathering on a pat of butter or sprinkling some parmesan cheese on top.
Cozy up & enjoy!
-CJ
